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["For the chicken liver pate:
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Reserve 2 tbsp of the Buckfast - pour the remaining Buckfast over the chicken livers in a bowl cover with cling film and put in fridge for at least 8 hours.
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Drain well and pat dry with kitchen paper.
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Melt a knob of the butter in a large frying pan and add the chicken livers. Cook over a medium heat for about 15 minutes, stirring occasionally until the livers are fully cooked - there should be no trace of red. Allow to cool then put them into a food processor.
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Add the Buckfast (the reserved 2tbsp), garlic and thyme to the frying pan and deglaze by scraping up all the tiny pieces of meat and juices from the livers using a wooden spoon - the bottom of the pan is where the real flavour is! Add the Buckfast mixture together with the remaining butter to the food processor and blend with the livers until smooth. Taste and adjust seasoning with salt and pepper. Leave to cool.", "For the Caramelized onions:
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Melt the butter in a saucepan and stir in the onions. Reduce the heat, cover the pan and leave to sweat for about 5 minutes. Then remove the lid, turn up the heat and stir in the mustard seeds. Continue cooking until the onions have softened and become rich and brown in colour.
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Taste and adjust the seasoning with salt and pepper.
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Leave to cool.
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Blend the caramelized onions into the liver mixture, leaving them quite chunky, then transfer to a large dish and leave to set in the fridge for at least 3 hours."]
